Rotis and Parathas

Soft pita bread that is hollow on the inside, and can be stuffed with whatever your heart desires!
Ing:
3 cups white all purpose flour
11/2 tsp yeast
depending on how cold it is you can add
1 sugar to the yeast in
1 cup water
salt to taste
1 egg
7 tbsp oil
Method:
Sift your flour in the container you are going to knead your dough next add salt, egg, and olive oil, mix it really well, now slowly start adding the water and yeast mixture this should make a sticky dough, keep kneading for about 3 min and you should have a nice soft dough. Let the dough rise till it has doubled in size, then make small individual balls and roll them out to about 5 to 6 in in diameter. You will need some extra flour for dusting while you roll the pitas. Start laying them on a floured surface to prevent them from sticking, start cooking the rotis with the first one you had rolled out that way it will give it some time to rise a little, in a med hot pan put the rotis one by one on the frying pan, flip only twice, you can add a little olive oil to prevent it from drying out!
Makes about 25
Enjoy!

A delicious tasty filling, waiting to be filled in your favorite pastry, buns or sandwiches.
Ing:
3 to 4 cups boiled or raw potatoes
1/4 to 1/2 tsp cumin seeds
1/2 tsp turmeric
1 tsp crushed peppers
1 tsp lemon pepper
1/2 tsp chilli garlic sauce
11/2 cups frozen peas and carrots
1 tsp of ginger and garlic puree
1 tbsp oil
salt to taste
3 to 4 lime leaves (optional)
3 to 4 curry leaves
fresh chopped cilantro (optional)
Method:
In a pot add the oil, once that heats up add the cumin seeds, once they start sizzling add the ginger and garlic and saute for a little while then add the curry leaves and the lime leaves. Next add the carrots and peas and saute it for a while, make sure that the carrots and peas are completely cooked through before you add the boiled potatoes, if the potatoes are raw than it’s fine adding it together so they cook up together, Next add the sambal, lemon pepper, crushed peppers and the turmeric, stir till all the ingredients are combined, add the salt and do a taste test, add the coriander leaves and cover till the peas have completely softened. You are now ready to use it in your favorite dish!
Enjoy!

 

Soft mini rotis stuffed with a very tasty potato and meat filling… A great idea for an appetizer or finger foods
Ingredients for the roti
Mix the 3 ingredients together and let it form bubbles
3/4th cup warm Milk
11/2 tsp Yeast
1/2 tsp Sugar
4 cups all purpose Flour
1 stick or 8 tbsp room temperature Butter
1 egg
3/4th to 1 cup warm water to bind dough
Salt (optional) per your taste
Olive Oil to put on dough before letting it rise
2 tbsp melted Butter to brush on roti when done (optional)
Black Sesame Seeds for garnish (optional)
Dried Parsley flakes for garnish (optional)
Method:
Combine the warm milk, sugar, and yeast and leave it a warm place to bubble and start fermenting. In a big bowl add the flour, salt, butter, and egg combine till the butter is combined than add the yeast mixture and bind the dough some more, finally start putting in the warm water slowly until you have a nice soft pliable dough, spread some olive oil on it cover and leave in a warm place till doubled in size. Make small rounds and cook on stove top!
Ingredients for the stuffing
1 cup beef stew cut in tiny pieces
four large potatoes skinned and boiled mashed up
1/2 bell pepper chopped in tiny pieces
3 tbsp coriander chopped
1/2 tsp of cayenne
salt to taste
1/4 tsp of citric acid
In a bowl mix all the ingredients together, give it a taste test, keep aside, this is going to be used to stuff the mini tandoori rotis.
Once the rotis and stuffing mixture is ready, stuff about 1 tbsp of the mixture in the roti and secure with a toothpick.
Enjoy!

 

My mom’s homemade tandoori naan made fresh at home, experience the soft naan that can accompany any dish.
Ing:
Mix the 3 ingredients together and let it form bubbles
3/4th cup warm Milk
11/2 tsp Yeast
1/2 tsp Sugar
4 cups all purpose Flour
1 stick or 8 tbsp room temperature Butter
1 egg
3/4th to 1 cup warm water to bind dough
Salt (optional) per your taste
Olive Oil to put on dough before letting it rise
2 tbsp melted Butter to brush on roti when done (optional)
Black Sesame Seeds for garnish (optional)
Dried Parsley flakes for garnish (optional)
Method:
Combine the warm milk, sugar, and yeast and leave it a warm place to bubble and start fermenting. In a big bowl add the flour, salt, butter, and egg combine till the butter is combined than add the yeast mixture and bind the dough some more, finally start putting in the warm water slowly until you have a nice soft pliable dough, spread some olive oil on it cover and leave in a warm place till doubled in size. Once the dough is doubled in size turn oven on to broil and make med rounds of dough and roll it in either an oblong or round shape than heat a frying pan, wet one side of the roti and put the wet side down on the pan, once you see some blisters forming on top peek on the bottom and if the bottom looks nice and brown than open your oven and place the roti on the oven rack and close the door. Make sure you keep a close eye on it, it will rise and will burn in less than a minute, once it has puffed take it out of the oven and brush with the melted butter, sesame seed and parsley flakes, which are totally optional

Enjoy!

A yummy paratha stuffed with ground beef.
Ing:
4 cups ground beef cooked
1 small onion diced
2 eggs beaten and added to the ground beef mixture
oil for frying
For the Paratha making you will need
4 cups white flour
2 tbsp ghee
1/4 tsp baking powder
water to bind dough
salt to taste
Method:
To the four add the salt, 1/4 tsp baking powder and ghee, mix it well until you see little texture than slowly start adding water to bind a pliable dough and let it rest for about 20 min.
To the already cooked ground beef add the onions and mix well, than go ahead and add the eggs in it and make sure it is mixed really really well. Make 6 balls from the dough this should make 3 really big rotis, you can make more balls to make smaller rotis if you wish. Start rolling out the ball to make a 12 in roti, keep a side and make the same with all the other balls, than add a good amount of mince meat mixture and than cover with the other roti and seal it using a fork. Put some oil in the frying pan, once hot pan fry the parathas until they are golden brown.
Enjoy

A healthy version of spinach parathas that can be eaten any time of day!
Ing:
2 cups white flour or wheat flour
1 tbsp ghee
1/2 tsp ginger and garlic
enough oil to fry the parathas
2 cups fresh baby spinach chopped
2 tbsp green chutney
salt to taste
enough water to bind dough
Method
In a big bowl add flour than add the ghee and salt mix well until the mixture is crumbly, next
add the ginger and garlic, green chutney, and spinach mixing it while you keep adding the spinach, now start adding water slowly to start binding the dough till it is nicely formed in a dough that does not stick. Let the dough rest for about 20 min. After 20 min start making small balls and start rolling the parathas out, add flour to prevent them from sticking to the board make sure and roll into a big and thin roti now drizzle some oil on the big roti and some white flour, next cut the rotis in about 2 inch pieces and start rolling each individual strip and place down, continue and roll all of them and keep it aside. now start with the first one you rolled out, dip it in flour and roll the rotis according to your preference. Make sure the griddle or frying pan is nice and hot, place the roti on the frying pan until you see little bubbles forming at this time see the bottom if there is a little brown spots than turn it and spread some oil or ghee on it and check if the bottom is nice and brown than sprinkle the oil on it again and make sure that you cook the both sides well.
Enjoy!

Yummy roti filled with delicious potato filling!
Ing for Roti
2 cups flour
1 tbsp ghee
salt to taste
water to bind dough
For the filling
6 boiled potatoes
cayenne to taste
2 tbsp dried parseley flakes
1 tbsp mango powder
1/2 tsp turmeric
citric acid to taste
1/2 tsp ginger and garlic
enough oil to fry the rotis
Method:
In a big bowl add the flour, ghee, and salt, mix well than go ahead and start adding water little by little to form a pliable dough. Let the dough rest about 20 min and start preparing the mixture.
For the mixture
In a big bowl mash the potatoes with your palms and add the salt and all the spices and mix it with the potatoes until it is well combined. Make sure you do a taste test and add whatever you need to, to adjust the taste for your pallet.
Make individual balls and roll it out about 4 to 5 in wide than add the mixture about 1 tbsp wrap around and flip it over than with a rolling pin start flatning the roti with a rolling pin until it is about 8 centimeters, now put about 1 tbsp oil and fry the rotis until they are golden brown.
Enjoy!

Curried rotis with special spices, this dish accompanies any curry or it can also be eaten for breakfast or a quick lunch!! Not only healthy but delicious!!
Ing:
21/2 cups Maida or Wheat Flour
2 tbsp Olive Oil
1 fresh Lime
2 tbsp fresh chopped Cilantro
1 tsp Turmeric
Cayenne to taste
Salt to taste
1/2 tsp of Ginger and Garlic
1 tbsp of green Chutney
1/2 tsp Cumin powder
Enough Water to bind a pliable dough
Olive oil (enough to panfry them)
Method:
In a bowl start with your flour then add the olive oil and mix it so it resembles a crumbly mixture next squeeze the lime in there then chop up the cilantro and add that to the mixture, next add the turmeric, cayenne, ginger and garlic paste, green chutney, cumin, and salt mix all the ingredients together now add water little by little and bind the dough. Let the dough rest at least 20 min than make little balls and roll them with a rolling pin and follow the method on the video on how to cook them over the stove….
Enjoy!!

My mom’s homemade tandoori naan made fresh at home, experience the soft naan that can accompany any dish.
Ing:
Mix the 3 ingredients together and let it form bubbles
3/4th cup warm Milk
11/2 tsp Yeast
1/2 tsp Sugar
4 cups all purpose Flour
1 stick or 8 tbsp room temperature Butter
1 egg
3/4th to 1 cup warm water to bind dough
Salt (optional) per your taste
Olive Oil to put on dough before letting it rise
2 tbsp melted Butter to brush on roti when done (optional)
Black Sesame Seeds for garnish (optional)
Dried Parsley flakes for garnish (optional)
Method:
Combine the warm milk, sugar, and yeast and leave it a warm place to bubble and start fermenting. In a big bowl add the flour, salt, butter, and egg combine till the butter is combined than add the yeast mixture and bind the dough some more, finally start putting in the warm water slowly until you have a nice soft pliable dough, spread some olive oil on it cover and leave in a warm place till doubled in size. Once the dough is doubled in size turn oven on to broil and make med rounds of dough and roll it in either an oblong or round shape than heat a frying pan, wet one side of the roti and put the wet side down on the pan, once you see some blisters forming on top peek on the bottom and if the bottom looks nice and brown then open your oven and place the roti on the oven rack and close the door. Make sure you keep a close eye on it, it will rise and will burn in less than a minute, once it has puffed take it out of the oven and brush with the melted butter, sesame seed and parsley flakes, which are totally optional

Have left of over daal and don’t know what to do with it? I have a solution turn the daal into savory flat breads or rotis to be eaten for any meal of the day!
Ing:
2 cups chapati flour
enough daal saak to make a pliable dough
salt to taste
1 tsp ginger and garlic
citric acid to taste
2 tbsp olive oil
1/2 tsp turmeric
sumac powder for garnish (optional)
Method:
Add all the above ing in a bowl except for the daal curry and start binding the dough, making sure to add more curry as you need to bind a good pliable dough. Let the dough rest for about 20 min. Make small balls add a little oil to your board and flatten it using your palms or you can use a rolling pin. In a pan add some olive oil and start pan frying the rotis and enjoy!